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Over the last few weeks I have been seeing a few really nice looking blueberry buckles and I just had to make one while the fresh local blueberries were still in season. I am not really sure why it is called a buckle but what caught my attention was the full two cups of blueberries in it! The next thing that I liked about it was the crumb topping of course. I made a few changes to the recipe including replacing half of the flour with whole wheat flour to make it a bit healthier and replacing some the sugar with maple sugar both in the cake and in the crumbs. Maple and blueberries go so well together that I could not resist working some maple into the recipe. The maple blueberry buckle was as easy to make as mix and bake and it turn out amazingly well. The cake was nice and moist and light and fluffy and just packed with blueberry goodness. I am not really sure if you could fit any more blueberries into this cake but that's what makes it so good. The maple went really well in the buckle bringing an amazing aroma and flavour that finished it off perfectly. I practically inhaled the first slice but luckily there are a few more slices for breakfasts during the week.

Blueberry Buckle

Servings: 6

ingredients

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter (room temperature)

1/2 cup sugar

1/4 cup maple sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

2 cups blueberries

1/4 cup all-purpose flour

1/4 cup whole wheat flour

1/2 cup brown sugar

1/4 cup maple sugar

1 teaspoon ground cinnamon

1/4 cup butter (melted)

directions

Mix the flours, baking powder and salt in a large bowl.

Cream the butter and sugars.

Mix the egg and vanilla into the butter mixture.

Mix the flour mixture and milk into the butter mixture.

Fold in the blueberries.

Pour the batter into a greased 10 inch spring form pan.

Mix the flours, sugars, cinnamon and butter in a bowl until crumbs form.

Sprinkle the crumbs on top of the cake.

Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60-70 minutes.

Kevin, John Folse says the cake got its name because as the cake bakes, the batter sinks to the bottom, and the streusel on top buckles, giving way to its name. You certainly didn't seem to have that problem.

yum this looks really good I want to try it. I just recently posted a recipe for blueberry bread on my site but this one is different and I've never heard of a "blueberry buckle" before. Sounds interesting.

I didn't read the recipe closely enough and assumed I needed maple SYRUP, until I got into making it. Not having any maple sugar on hand, I substituted an equivalent amount of maple syrup for both the cake and the topping and it was great. I now have maple sugar, but at $17/lb., I'll have syrup in the pantry more often than sugar!

-DUMP CANS OF BLUEBERRYS AND PINAPPLE INTO A 9X13 BAKING DISH-SPRINKLE DRY CAKE MIX OVER FRUIT-POUR MELTED BUTTER OVER CAKE MIX AND SPRINKLE WITH PECANS-BAKE 350 DEGREES FOR 30-45 MIN OR UNTIL CAKE BUBBLES AND TOP IS BROWN-OTHER CANNED PIE FILLINGS CAN BE USED AND YOU CAN USE 2 CANS OF THE SAME FRUIT INSTEAD OF THE PINAPPLEEXPERIMENT!!!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.